For those informed with rujak (sliced fruit and vegetables served with sharp palm sugarine dressing) and soto (aromatic soup), a name of this sold image might sound rather confusing. It is indeed a multiple of rujak sayur (vegetable rujak) and soto babat (beef tripe soup), ensuing in a really singular taste.

The image is comprised of several forms of veggies, peanut salsa and petis (shrimp paste).

The peanut salsa is pronounced to be churned with salt, boiled peanuts, brownish-red sugar, tamarind fruit and pisang batu muda (a form of banana with seeds in it). That mixture is afterwards total with boiled vegetables like kangkung (Chinese H2O spinach), prolonged beans, cabbage and boiled tofu and tempeh. Usually labelled around Rp 10,000 (less than US$1), it is mostly served alongside a play of delicious beef tripe soup.

Those who sequence this image in Banyuwangi should design to accept a image of nasi pecel (rice with nut-based salsa accompanied by vegetables, like spinach and bean sprouts) and a play of rawon (black bulb soup). The image also comes with juicy extras, like boiled prawns, boiled beef, boiled cow lung and rempeyek kacang (peanut wafers).

Usually accessible for between Rp 5,000 and Rp 10,000, pecel rawon not customarily offers a abounding ambience of spices though also a rather sweet-yet-subtle ambience of sambal pecel (pecel sauce).

Usually served during breakfast, sego cawuk can simply be found via Banyuwangi, generally in places inhabited by the Using tribe.

It consists of a portion of steamed rice and a play of soup with immature grated coconut, grilled baby corn, cucumber, chili, red onion, garlic and some tamarind. The final outcome is a refreshing, sharp taste.

Famous for a confidant red tone and spicy, uninformed aroma, jangan kesrut is accompanied by steamed rice, a square of thick and crunchy tempeh and kala gepuk (shredded grilled chicken), a specialty of Banyuwangi. For a filling, a image is customarily offering with dual options: beef or kikil.